This was my first time experimenting with falafel, and although the patties did not stay together as I had hoped, they stilled tasted wicked good. It doesn’t matter what your food looks like, just how it tastes, right? >>> actually, if any of you dolls have tips on how to make those patties stay together, I am all ears! <<<
Instead of using pita for the falafel, I opted for steamed kale to make a huge, restaurant worthy salad. I had been wanting to try these beets out and it just so happened that they paired perfectly with the whole production. My stomach was happy, and I will certainly be making this dinner again soon
Baked Falafel Burgers:
Ingredients
– 1 Bundle Fresh Parsley
– 3 Large Garlic Cloves
– Juice of 1 Large Lemon
– Salt & Pepper to taste
– 1 1/4 teaspoon Cumin
– 15 oz Garbonzo Beans
– 1/2 Cup Ground Walnuts, Pecans, Almonds, or Gluten Free Oat Flour
– Optional Toppings : Garlic Dill Sauce, Diced Tomato, Lettuce, Onion, Olives, Peta (if you wanted to eat it more of a burger style), greens of your choice
Directions
- Add walnuts, pecans, almonds, or oat flour to food processor and chop. set aside in separate bowl
- Add parsley, garlic, lemon, cumin, salt, and pepper to food processor. Mix to combine
- Add garbonzo beans and pulse until incorporated but still slightly chunky…you want to maintain a little bit of texture
- Transfer to mixing bowl and add nuts and mix again until a loose dough is formed that is firm enough to be handled
- Form patties roughly 1/2 inch thick
- Place patties on foil lined baking sheet and refrigerate or freeze for at least 15 minutes to firm
- Preheat oven to 375 degrees
- Bake 30 – 40 minutes, flipping over at the halfway point for even cooking…the longer you bake them the firmer they will get
- The patties will store in the refrigerator for several days, or freeze to keep longer
Garlic Herb Sauce:
Ingredients
– 1/4 Cup Hummus or Tahini
– Juice of 1/2 Lemon
– 1 teaspoon Dried Dill
– 3 Cloves Garlic, minced
– Water to thin
– Optional : Sea Salt to taste
Directions
- Add all ingredients to mixing bowl and whisk to combine, only adding enough water to thin so it’s pourable
- *** I added a good amount of water because I like this sauce more thin than not
My cooking baby always insists on laying right under my feet!
Roasted Beets with Balsamic Glaze:
Ingredients
– Beets (I used 1 bundle)
– 1/2 Cup Balsamic Vinegar
– 1 Tablespoon Honey or Maple Syrup
– Salt and Pepper to taste
Directions
- Preheat oven to 350 degrees
- Scrub outside of beets, then wrap each beet in aluminum foil. Place foil wrapped beets on a baking sheet and bake 50 – 60 minutes or until beets are soft when pierced with a fork
- Remove beets from oven and let cool for about 15 minutes
- Meanwhile, heat vinegar, honey or syrup, salt, and pepper in small saucepan over medium – high heat
- Bring to a boil, reduce heat, and simmer until thick and bubbly ~ 3 minutes
- Rub off the outside of beets, or use a sharp vegetable peeler (I need to get one!)
- Slice the peeled beets, layer on a platter, then drizzle with the glaze before serving. Season with additional salt and pepper if desired
*** Place your greens on a plate, add your falafel, toppings of choice, garlic herb sauce, and roasted beets and you are good to go!
After dinner I was able to take Onyx boy on a nice long walk around the neighborhood … we do not want summer to end ❤
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